Try this Scrambled Eggs with Cumin and Fragrant Herbs recipe, or contribute your own.
Suggest a better description1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do not overbeat, as eggs should not be foamy or frothy. 2. Beat the shortening or oil in a frying pan (9-10 inches in diameter), and add onions. Over medium-low heat, saute onions until they are translucent but still firm and crisp (about 3-4 minutes). 3. Reduce heat to low, and add the beaten eggs. Let the eggs settle in the pan for 5 seconds. Then, using a fork, begin pushing the egg toward the center of the pan so that it cooks like a thick cake. When most of the egg has coagulated, turn it gently and cook the other side. (Dont worry if it breaks, as the finished dish will, in fact, look like little cakes of scrambled egg studded with onions.) Continue stirring and turning until the eggs are fully cooked (about 3 minutes). Do not let them brown. Turn off heat, and transfer to a warm serving platter. Serve sprinkled with roasted cumin, chopped coriander leaves and green chilies. * To roast the cumin, add to a dry, preheated, heavy frying pan, and cook until the seeds turn a dark brown. Grind fine, and youre ready to go. Source: Classic Indian Cooking, by Julie Sahni
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 399 | ||
Calories from Fat: 266 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 544.1mg | 19 % | |
Potassium 338.2mg | 9 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 399
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